My family loves sweet potatoes. They're tasty, healthy (yay beta-carotene!), and pretty versatile. We often like to do baked sweet potatoes--just like normal baked potatoes, bake until soft and top with butter, salt, pepper, cheddar cheese, whatever. That was my plan for lunch today, until I lost track of the time. Once I realized that I didn't have enough time to bake potatoes (I prefer not to microwave potatoes, I don't like the finished texture.) and get Richard down for his nap at a reasonable time, I decided to do baked sweet potato fries. The sliced up potatoes cook a lot faster than whole ones, and lunch was saved!
3 medium to large sweet potatoes
Gallon zipper bag
2 tablespoons (more or less) olive oil
Salt and Pepper to taste
Preheat your oven to 400, and coat a sheet pan with cooking spray or parchment paper. Peel and slice potatoes to whatever size you desire. (You want your sizing to be consistent so your potatoes are all done about the same time, but they can be thick or thin according to your preference.) Put potatoes in zipper bag. Add oil, salt, and pepper; adjusting quantities as needed. Close bag and toss until potatoes appear to be evenly coated. Dump out of bag onto sheet pan, and spread them in an even layer. Bake 15-30 minutes (depending on thickness) or until a fork can be easily inserted and removed. You may wish to turn/stir your fries about halfway through baking for even browning, but I'm usually too lazy!
As a side, these would probably be good for 4-6 people. As a meal (because I'm lazy) it works really well for 2 adults and a child.
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